In a large pot heat the butter and olive oil over medium high heat until the butter begins to brown, add the cauliflower and sauté until nicely browned and tender, about 6 minutes. Add the pine nuts, chile, anchovy and dried cherries and sauté for another minute. Season with salt and fresh ground pepper to taste, add lemon juice, lemon zest and deglaze with white wine vinegar. Finish with cilantro and serve immediately.